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Spinach and cheese quiche: a brunch lover's dream
NEED TO KNOW
C'est magnifique! Savor a taste of France
This brunch won't break your bank
We all know a plane ticket to France is expensive but letting a dish transport you to the French countryside is anything but! This affordable spinach and cheese quiche is a brunch lover’s dream come true.
Here’s what you’ll need:
-4 cups of spinach (or half spinach, half rainbow chard)
-1 cup of mushrooms
-1 cup cheese (½ cup brie, ½ cup fresh mozzarella)
-1 cup of milk
-Sauté the spinach and mushrooms in a pan with olive oil. Leave aside.
-For the egg mixture, whisk together the eggs, milk, and a touch of black pepper. Then gently fold in the cheese to the mixture.
-Layer the sautéed spinach and mushrooms on the bottom of a pie tin, and pour the egg mixture on top.
-Pop it in the oven at 325 for 45 minutes and then you’ve got yourself a beautiful quiche!
This is a really healthy French brunch. There’s protein with eggs, iron with spinach, calcium with cheese, and I’m not using a crust or butter to eliminate unnecessary carbs. And if you’re shopping at your local farmers market, you know that the produce and dairy are organic. Local and clean produce is significantly more delicious! You must try it for yourself.
Turn up the heat with Honey Sriracha chicken skewers
Sriracha isn’t just a sauce; it’s a way of life! You'll find it on just about every type of food out there -- from sushi to tacos, and even in cocktails. @HennaBakshi shows us how to make a sriracha honey glaze for chicken skewers right in our own backyards.
Here’s what you’ll need:
-5 tbs. butter
-1/3 cup honey
-¼ cup of our hero, Sriracha sauce
-1 tbs. soy sauce
-2 tsp. fresh lime juice
-½ tbs. garlic
-4 lbs cubed chicken
-2 bell peppers
-½ cubed pineapple
-Combine all the listed ingredients for the glaze in a pot over the grill. Simmer until the glaze bubbles.
-In a separate bowl, toss all the ingredients for the skewers in part of the glaze. (The pineapple will add a hint of fruity sweetness, often done in Thai food for balance.)
-Once the skewer ingredients are well coated in the glaze, add them to skewers to make colorful kabobs.
-Grill away! Check to see if your grill is hot and ready. Chicken cooks really quickly, so flip the skewers halfway through the cooking. Everything should be ready in just about 15-20 minutes!
-Serve over a bed of jasmine rice, and use the leftover honey-sriracha glaze for drizzling.
Henna Bakshi on Morning Express with Robin Meade Makeup Beauty Tips
A sweet potato burger with a New Delhi twist!
Picture this: you’re shopping in New Delhi, and your only salvation to stave off hunger are street-food vendors selling spicy mixes of sweet potatoes, baked in coal baskets with fresh lemon squeezed on top.
We’re not in India, but you'll seem like you're there by making super-healthy, New Delhi-inspired sweet potato burgers, all with fewer than 300 calories.
Here’s what you’ll need:
-3 medium-sized sweet potatoes (smaller potatoes pack more flavor; look for smoother skin)
-1 diced onion
-1 diced bell pepper
-1/2 cup corn kernels
-1 slice of bread (for binding)
-Salt, red chili powder, chat masala (lemon juice for substitute)
-Boil, peel, and mash your sweet potatoes. This can be done by making a cut in each potato and microwaving them for about 6 minutes on high. (2 minutes per potato)
-Add corn, diced bell peppers, onions, and a slice of bread to the mash. Bread is used as a binding agent for the patties.
-Season to taste with salt, red chili powder—because it’s not Delhi without the heat (it also balances out the sweetness of a sweet potato), and chat masala, which is a tangy blend of Indian spices available at the farmer’s market (use lemon juice as a substitute.)
-My grandmother was amazing at cooking creatively with leftovers. Have leftover rice? Throw ‘em in. What about some black beans you couldn’t finish? They’d be perfect in here. Eat resourcefully. Leftovers offer awesome ways to eat cheaply and they’re pretty fun.
-Preheat oven at 375.
-Shape the sweet potato mixture into patties and bake for about 20 minutes.
-Serve freshly baked patties on buns with your favorite toppings. I like to use sliced avocado and tomato with just a squirt of lemon for mine.
-Sweet potato patties are traditionally also eaten in a spicy yogurt sauce in India. The yogurt cools the body in hot temperatures and also helps neutralize the heat from the spices.
This tasty flatbread will take you to the Mediterranean
Goats are officially the new cats. For this segment of Around the World in $40, I set out to meet goats with amazingly bold personalities to find out how goat cheese is made!
It all started at an adorable farm, The Capra Gia Cheese Company, in Carrolton, Georgia. I was introduced to not one or two but 300 goats! They pranced from hill to hill, grazing on bamboo shoots and grass, all traveling in flocks, making noisy banter much like cliques from high school.
And just like school, the goats had a schedule. They knew exactly when to line up in files of 10 and enter the milking parlor. Once inside the parlor, they stood comfortably as the farmers milked them mechanically, disinfecting one udder to the next. The milk was then transported to the cheese-making room, where it went through several heating processes before being hung in cheesecloths overnight to create the creamiest, freshest batch of goat cheese you’ve ever had.
I got to use this farm-fresh goat cheese to make grilled pita flatbreads that will surely transport you to the Mediterranean.
Here’s what you’ll need:
Fresh goat cheese
1 pack pitas
Olive oil (heart of a Mediterranean diet)
1 sliced onion
Sliced kalamata olives
Halved cherry tomatoes
Preheat grill to a medium temperature.
Coat pitas with olive oil, and then spread basil pesto as the base.
Top with your favorite veggies. I’m using a Mediterranean combination with sliced onions, spinach, kalamata olives and cherry tomatoes.
Top the pitas off with our hero, fresh goat cheese.
Grill the pita flatbread with the top down for about 10 minutes, and enjoy!
For stuffed goat cheese mushrooms, use you favorite type of mushroom, de-stem and then fill the caps with goat cheese. Grill the mushrooms alongside the flat breads, and enjoy as an amazingly easy party popper!
Sweetened goat cheese is a healthy and delicious substitute for icing. Ice pre-made cupcakes with lemon-flavored goat cheese, topped with strawberry slices for a creamy, unforgettable dessert.
I had an amazing time at the Capra Gia farm. It’s quite an experience to witness where our food comes from and how it’s made. In case you’re wondering, yes, I got to play with baby goats and even got one named after me!
This tropical dish offers island-style comfort
Summer's not over yet! Before pumpkin-spice lattes (PSLs, as they're called in girl-code) and pumpkin-scented candles paint the town orange, let's enjoy what's left of this blistery summer and cool off with a Caribbean watermelon salad.
Here’s what you’ll need.
-1/2 cubed watermelon
-1/3 cup sunflower seeds
-1/3 cup sliced olives
-1 tablespoon feta cheese (just trust me on this one)
-A drizzle of olive oil
-1 tablespoon lemon juice
-Sea salt to taste
Combine all the ingredients and voila! That’s it! Watermelon is a delicious way to stay hydrated in the summer because it’s about 90% water. And still, every juicy bite packs vitamins A, B6, C, and other antioxidants.
Serve this delicious salad alongside some jerk chicken or spiced plantains and shrimp, or just as a healthy snack on its own. The options are endless!
Make a $25 salmon dinner perfect for date night
I love living in the city because life goes by so fast. We have fast cars and can shop and date at the blink of an eye.
With our busy lifestyle, we often rely on fast, yet unhealthy, food. Well, I’m not going to stand for it.
Here’s how you can make a salmon dinner for date night that will combine tangy, spicy, sweet and creamy flavors. All of this in just 15 minutes and $25!
Here’s what you’ll need:
2 salmon fillets
1 cup brown rice
1 bunch asparagus
Marinade for the fish
1 tbsp. honey
1 tbsp. lime juice
1 tbsp. olive oil
½ tbsp. Dijon mustard
- First, set water to boil so you can start cooking brown rice.
- Whisk together the olive oil, honey, fresh lime juice and Dijon mustard.
- Baste the salmon, skin down, on an oiled baking sheet.
- Is the water boiling yet? Set your brown rice to cook and turn on the broiler.
- On another baking sheet, coat asparagus with olive oil, season with salt and pepper to taste.
- Pop the fish and asparagus in the oven for broiling for about 6-7 minutes. By then, your rice should be cooked, too.
That’s it! Plate everything and serve with fresh lime wedge. Pair the meal with a light white blend. Your date will surely be impressed.
I’d love to hear from you! Tweet me @HennaBakshi if you tried this recipe or would like to share your own. Happy #speedcooking! @HennaBakshi (Twitter) hennabakshi (Instagram)
Cinco ingredients + $40 = one amazing fiesta!
Editor's note: Henna Bakshi is a News Assistant at CNN and a self-proclaimed foodie!
Cinco de Mayo is nearly upon us, and I've got three recipes to help you throw a perfect fiesta -- for only $40 and cinco ingredients per recipe!
Scroll down to learn how to make a velvety BBQ pulled pork with caramelized apples on top, my family's classic cilantro and mint chutney, and of course, a Mexican margarita to wash it all down.
Try it, share it, and I want to see it! Let me know if you tried any of the recipes and how they turned out for you. And if you have a recipe you’d like to share with me, tweet it to @HennaBakshi or tag me on Instagram and I might just try it in the next video.
And now, recipes!
Slow Cooker BBQ Pulled Pork with Caramelized Apples
- Pork shoulder
- Olive oil
- Favorite BBQ sauce
- Apple slices, 2 apples
- Hard cider, 1 cup
- Coat the pork shoulder with olive oil. This will moisturize the meat and help it fall apart while cooking. I also add black pepper to the coating for some heat but this is optional.
- Pour your favorite BBQ sauce over the pork. I like sauces with all-natural ingredients.
- Throw in sliced apples, coat them with the BBQ sauce, too.
- Top it all off with just about a cup of hard cider for that extra punch of sweetness.
Cook the entire mix in a slow cooker on high heat for 4 hours. That's it! The meat will fall apart with the slightest touch. Shred it up with two forks and let it soak up the juices collected in the slow cooker.
Cilantro and Mint Chutney
Now this is a Bakshi family classic. My parents always have this stocked in the refrigerator because it’s great as a dip, topping and even marinade for all sorts of proteins. Here's what you'll need:
- Cilantro, 2 cups
- Mint, 2 cups
- Onion, whole
- Garlic, 4-5 cloves
- Lemon juice from one whole lemon
Put all ingredients into a blender, and boom, you're done! I also add one whole jalapeno for a bit of heat. The chutney pairs perfectly with the BBQ pulled pork.Layer the pulled pork and chutney on a tortilla for a perfect summer taco.
Classic Mexican Margarita
Restaurant margaritas are mostly full of sugary syrups that can account for more than 400 calories in a single glass! This margarita recipe is a classic, with all natural ingredients, and without any of the sugary fuss.
- Water, 1 cup
- Tequila, 1 cup
- Lime Juice, 1 cup
- Agave nectar, 1/4 cup
Combine all the ingredients in a pitcher and stir. Does it get any easier than this? What’s essential about a classic margarita is that it calls for equal parts water, tequila, and lime juice, with agave just added to preference. For frozen margaritas, use a blender and lots of ice with the same ingredients. Garnish with a slice of lime or lemon, and a pinch of sea salt.